Spicy Asian Beef and Noodle Soup

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 233
Fat 5.0 g
Satfat 1.7 g
Protein 20.5 g
Carbohydrate 27.8 g
Cholesterol 22 mg
Iron 2.9 mg
Sodium 773 mg
Caloriesfromfat 19 %
Fiber 4.9 g
Calcium 41 mg


1 pound flank steak, trimmed
2 teaspoons dark sesame oil, divided
1/4 cup minced shallots (about 2)
3 tablespoons minced peeled fresh ginger
4 cups water
1/4 cup rice vinegar
1/4 teaspoon crushed red pepper
3 (14-ounce) cans less-sodium beef broth
8 ounces uncooked whole wheat angel hair pasta
5 whole star anise
2 (3-inch) cinnamon sticks
2 (3 1/2-ounce) packages fresh shiitake mushrooms
2 cups diagonally cut fresh snow peas
1/4 cup fish sauce
1 cup thinly sliced fresh basil leaves
1 cup bean sprouts
1/4 cup diagonally sliced green onions (about 2 onions)
8 lime wedges


Cut steak diagonally across grain into thin slices.

Heat 1 teaspoon oil in a large Dutch oven over high heat. Add steak, and stir-fry 4 minutes or until browned. Remove steak from pan; set aside. Reduce heat to medium. Add remaining 1 teaspoon oil, shallots, and ginger, and stir-fry 1 to 2 minutes. Add water and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

While soup simmers, remove and discard stems from mushrooms. Slice mushroom caps into thin strips; set aside. Stir mushrooms, snow peas, and fish sauce into soup; cook 2 minutes or until peas are crisp-tender. Return beef to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in basil. Discard cinnamon sticks and star anise. Ladle soup into bowls; top with bean sprouts and green onions. Serve with lime wedges.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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